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I’m bringing back everybody’s childhood favorite when it comes to frozen desserts.

What you’re looking at right here is a not-so-traditional banana split done my way. By my way, I mean I started it from scratch by making some creamy honeyed-strawberry ice-cream…. covered it in my version of chocolate magic shell (which by all accounts can be healthy since it’s just dark chocolate & coconut butter)… & then sprinkled some pistachio-nut-brittle over it. It’s not simple, it’s not over the top either, but it is extremely delicious.

There’s no way I’m sharing this with any children though. Let’s be honest, I’m not sharing at all.

Oddly, I’m ok with that.

Hey, no judgment please.

Just because I’m sitting here with a giant bowl in my hand wearing a tank top that is color coordinated to match the ice-cream does not mean I have reverted back to being a child. It doesn’t mean anything at all.

Yes, you could just go out & buy all the components ready made & then just assemble it at home. Or alternatively you could go to an ice-cream parlor & have them make it for you….. better yet, do it my way. Not going to lie, my way is better.

Like this:

Cleaning out the freezer yesterday revealed that there were pelts of pistachio paste hidden in the back that had been made a while ago.

I love finding hidden treasures, especially when a plan of how to use them instantly forms.

You may be asking yourself though “why were you cleaning out the freezer?”.

Well, that’s simple. Mel placed a glass-bottle of water in there the following night & then proceeded to forget all about it.

I of course, found it the next morning.

Half asleep still & ready for my morning smoothie. You know, the one that follows the morning coffee. I opened the door to our icebox & it looked like Superman’s lair. Clear, menacing, icy shards protruded from every available space. It was clear oven gloves & a knife were going to be needed to clear that up. So, I left Mel to do it. His water, his mess.

Nice, aren’t I?

He cleaned up, & I reaped the rewards of his chaos. Namely the discovery of the pistachio paste. We happen to have a fridge full of fresh figs from our farm too. Double whammy!

Like this:

I’m really trying to embrace the gluten-free thing. Some days are a piece of cake (not literally unfortunately). Others are torturous. And some just really seem unfair. Still, we make the best of what we’ve got, right?

Here has what being gluten-free has taught me so far:
1. eating out is a pain
2. no more beer (this has to be the hardest to deal with yet)
3. always read the label
4. gluten-free pasta tastes like rubber
5. gluten free pizza is extra crispy
6. and gluten-free tart shells? Well, they are kind of fantastic.

For the first time in my baking career, I had the pleasure of working with black pastry dough. Of course it baked up much lighter, but the initial colour was this very dark, greenish-black that was flecked with tiny specks of light green, pinkish-red, and creamy yellow flecks of butter. I have to say, I think I really enjoyed it.

In Greece, we aren’t very clued up on the whole “without gluten” concept just yet. Luckily for me I was able to find a single brand of flour in the grocery store that I could eat… but YIKES, it was 6 euros!!! For flour that’s just a joke. What am I going to do though, just put nuts every where? That gets really heavy.

In all fairness, I’ve been missing baked pastry so much that this was really worth the money.

…and the tart? Oh my goodness! Mel & I ate nearly the whole thing as soon as it was ready. He says he prefers the almond, ricotta & pear tart from earlier this week. Me though, I prefer the lightness of this one. Also, you can’t beat the combination of strawberries & pistachios together. It’s almost like magic.

Let’s be honest, as soon as you know you’re going on holiday, you slack off. Whether it’s work, chores, to-do lists….. we all do it.

This is a recipe that I’ve been sitting on since before I left for the States. I’d had every intention of uploading the pictures & posting them upon my arrival…. but clearly seeing as I’m now back in Athens, that plan failed. What can I say, I’m only human after all.

These bars are really easy to make & will keep for a couple of weeks as long as they are stored in a cool, dark place in an air-tight container. Continue reading →

For our friends who read this, I know you’re all dying to get your hands on Sunday’s lunch menu…. but you’re going to have to exercise some patience. Mel & I are exhausted so it will be a couple days before we put them up. They’ll be posted in the order they were served though so keep your eyes pealed.

Back to todays little gem though. This recipe is flour-free, sugar-free & dairy-free. I’d say it was vegan, but apparently honey doesn’t make the vegan cut. I don’t understand that personally but to each their own.

Originally this recipe was seen on some greek cooking/talk-show. I don’t remember the name of it, but I do remember that we were on a boat on the way to Siros at the time. Anyway, I made a few adjustments in quantities & ingredients & now it is my recipe. Yeah that’s right, it’s mine now. I would like to say thank you to the greek show… I wouldn’t have ventured to try and make something this alternative had it not been for that episode.